Vera's Recipes

Meats – Beef, Pork, Lamb, Etc

Veal Cutlets Scallopini

Meats – Beef, Pork, Lamb, Etc
Serves 4
9 ingredients
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Ingredients

  • 1½ lb veal cutlets, 3/8-inch thick
  • salt and pepper to taste
  • ½ cup flour
  • 2 eggs, beaten
  • 1 cup bread crumbs
  • ½ cup butter
  • ½ cup olive oil
  • 4 slice lemon
  • chopped parsley

Method

  1. Pound the cutlets to 1/4-inch thickness. Season with salt and pepper, dredge in flour, dip in egg and then in bread crumbs.
  2. Heat the butter and oil in a skillet and saute the cutlets over low heat 5 minutes on each side, or until crisp and golden.
  3. Serve at once garnished with parsley and lemon slices.

Notes

Takes 18 minutes from start to finish. Serves 4. From Rosauers (Beef BF-11).

Original card

The recipe above was transcribed from this scan of Vera’s original card.